Phoebe Canakis lives locally and shares clean, healthy recipes at phoebespurefood.com and is the co-host of the podcast Two Weird Hungry Girls .
Spring Roll Bowl
Serves 4-6
The pleasure of this dish comes from never getting bored with the variations, like adding a lean protein (fish, shrimp or poultry) for the insistent meat-eaters in your life. I prefer marinated, baked tofu cubes for protein and rice noodles as the base for this vegan and gluten-free salad, but quinoa, rice or soba noodles can be substituted.
Ingredients:
3-4 cups prepared rice noodles (6.75 ounce dry package) 1 tablespoon chopped fresh cilantro ¼ teaspoon sesame oil (optional) 1 teaspoon diced fresh ginger 1 teaspoon fresh lime juice 3 cups thinly sliced napa cabbage 1 delicata squash, seeded, sliced into ½-inch rings and roasted at 400ºF for 20 minutes (optional) 2 cups broccoli florets, blanched 1 cup snow peas, sliced 1 cup grated or matchstick carrots 1 cup sliced red bell pepper ¼ cup chopped peanuts, almonds or cashews to garnish Fresh cilantro to garnish 1 lime, sliced into 6 wedges For Peanut Sauce ¼ cup smooth or crunchy peanut butter ¼ cup water 3 tablespoons fresh lime juice ½ cup coconut milk 2 tablespoons gluten-free soy sauce 1 tablespoon maple syrup (honey is a non-vegan option) 2 teaspoons minced fresh ginger Sriracha (optional)
Prepare the sauce by combining all of the ingredients until smooth; refrigerate.
Directions:
1. In a small bowl, toss the rice noodles with cilantro, sesame oil, ginger and lime juice; set aside.
2. Divide the cabbage between serving bowls, then top with noodles, optional squash, broccoli, peas, carrots, peppers and nuts.
3. Garnish with chopped nuts and cilantro. Serve with lime wedges and peanut sauce.
Roasted Butternut Squash Salad
Serves 6-8
Perfect enjoyed warm as a side dish or served on a bed of mixed greens as a chilled salad. Makes a great packed lunch, too. You don’t need to stick to butternut squash; try a local and seasonal squash.
Ingredients: 1 cup apple cider 1 cup water or broth 1 cup dry quinoa 1 bay leaf 4 cups cubed butternut squash, ½-inch cubes Olive oil 1 teaspoon dried thyme, divided ½ cup chopped apple ½ cup chopped pecans or walnuts ½ cup dried fruit (apple schnitz, raisins, cranberries or currants) 3 tablespoons chopped fresh parsley ½ cup crumbled feta or goat cheese For the dressing 2 tablespoons cider vinegar 2 tablespoons olive oil 1 tablespoon maple syrup Salt and pepper, to taste Ground nutmeg and cinnamon, to taste
Directions:
1. Bring the apple cider and water to a boil, add the quinoa and bay leaf, reduce to lowest setting, cover and cook for 15-20 minutes. Transfer to a large mixing bowl and fluff the quinoa with fork; set aside.
2. As the quinoa cooks, roast the squash with a drizzle of olive oil and sprinkling of ½ teaspoon thyme, salt and pepper in a 400° oven for 15-20 minutes.
3. To the quinoa add the chopped apple, nuts, dried fruit, parsley, remaining thyme, vinegar, olive oil, maple syrup and cooled squash. Toss to coat. Season with salt, pepper and spices. Serve at room temperature or chilled.
Savory Baked Portobello with Cheesy Herbed Polenta
Serves 4-6
A medium grind polenta will have more texture than a finely ground cornmeal, which creates an extra creamy polenta. Prepare the polenta just before serving; it sets up quickly.
Recipe tips and additions: • Add crumbled Andouille or Italian sausage to the sauce for meat eaters. • Try goat cheese or feta instead of mozzarella. • Add Kalamata, green olives or capers to the sauce for another layer of flavor. Ingredients: For Savory Baked Portobello 2 (14-ounce) cans crushed tomatoes 1 (8-ounce) can tomato sauce ½ cup roasted red peppers, finely chopped 3 tablespoons basil pesto 2 tablespoons chopped garlic, divided 2 teaspoons dried oregano, divided 1 teaspoon sea salt, divided 3-4 Portobello mushroom tops, cut into ½-inch slices 2 tablespoons olive oil ¼ teaspoon ground pepper 1 can artichoke hearts, cut in half 1 cup shredded smoked gouda or mozzarella For Cheesy Herbed Polenta 2 teaspoons chopped garlic 1 tablespoon extra-virgin olive oil 3 ½ cups low-sodium vegetable broth 1 ½ cups cornmeal 1 teaspoon dried oregano or Italian herb blend ¼ cup grated Parmesan cheese 1 tablespoon butter
Directions:
For Savory Baked Portobello
1. Preheat the oven to 400ºF; grease a 9×14-inch baking pan.
2. In a mixing bowl, combine the tomatoes, sauce, peppers, pesto, 1 tablespoon garlic, 1 teaspoon oregano, ½ teaspoon salt, and pepper; set aside.
3. In a large skillet over medium heat sauté the mushrooms with the olive oil, 1 tablespoon garlic, 1 teaspoon oregano and ½ teaspoon salt until tender, about 10 minutes.
4. Spread half the sauce into the pan, layer with half the mushrooms and artichoke. Top with remaining sauce, mushroom, artichoke and cheese.
5. Cover and bake for 30 minutes. Remove the foil and bake for a remaining 15 minutes.
6. Serve over cheesy herbed polenta.
For Cheesy Herbed Polenta
1. In a 4-quart saucepan over low heat, sauté the garlic in the olive oil until softened. Add broth, cover, and bring to a boil.
2. Reduce the heat to lowest setting and gradually whisk in the cornmeal until it is creamy, continually whisking for 8 minutes. Stir cautiously; the popping cornmeal mixture can burn your skin.
3. Stir in the cheese and butter until melted.
Recipes and photography by Phoebe Canakis
